Slow cooker lamb and chickpea tagine
Soft, spiced lamb with sweet carrots and chickpeas, over fluffy couscous. Tastes like it took real skill.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Diced lamb400 g
- Chickpeas (tin)1 tin
- Carrots300 g
- Brown onions200 g
- Chopped tomatoes (tin)1 tin
- Garlic3 cloves
- Runny honey20 g
- Couscous250 g
- Fresh coriander½ bunch
Also uses from the cupboard: table salt, ground black pepper, paprika, ground cumin, ground cinnamon. Missing any? You can add them to your shop on the shopping list.
Usually contains: Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Slow cookerFind one on Amazon
- Put the lamb, chunky carrots, sliced onion, crushed garlic, tomatoes and drained chickpeas in the slow cooker with 2 teaspoons each of cumin and paprika, 1 teaspoon of cinnamon and the honey.400 g diced lamb1 tin chickpeas300 g carrots200 g brown onions1 tin chopped tomatoes3 cloves garlic20 g runny honey
- Add 200 ml of water, put the lid on and cook on low for 8 hours.
- Season well. Pour boiling water over the couscous, cover for 5 minutes and fluff with a fork.250 g couscous
- Serve the tagine on the couscous with chopped coriander.½ bunch fresh coriander
Stir a handful of dried apricots or sultanas in at the start. They melt into the sauce and give that sweet edge a tagine should have.
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